Nut-Free Chocolate Cupcakes
Indulge in the rich, chocolaty goodness of these Nut-Free Chocolate Cupcakes, a perfect allergen-friendly treat for any occasion! Moist and fluffy, these cupcakes are crafted using pantry staples like all-purpose flour, unsweetened cocoa powder, and vegetable oil, making them both simple and satisfying to whip up. The addition of boiling water ensures an ultra-smooth batter that bakes into perfectly tender cakes, while a touch of vanilla extract brings out an irresistible depth of flavor. With a 20-minute prep time and no tricky techniques required, these cupcakes are ideal for beginner bakers or a quick dessert fix. Serve them plain, or top with your favorite nut-free frosting for the ultimate crowd-pleaser. Perfect for school parties, family gatherings, or weeknight sweet treats!
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Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 0.5 cup boiling water
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
Step 2
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk well to combine all dry ingredients.
Step 3
In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix these wet ingredients until they are well combined.
Step 4
Pour the wet mixture into the dry ingredients and stir until just combined, making sure not to over-mix.
Step 5
Carefully pour in the boiling water and stir gently until the batter is smooth. The batter will be thin, which is normal.
Step 6
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Nutrition Facts
| Serving size | (972.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2844.1 |
| Total Fat 136.9g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 67.3g | |
| Cholesterol 386.6mg | 0% |
| Sodium 2673.0mg | 0% |
| Total Carbohydrate 423.1g | 0% |
| Dietary Fiber 47.8g | 0% |
| Total Sugars 209.7g | |
| Protein 58.4g | 0% |
| Vitamin D 133.7IU | 0% |
| Calcium 374.6mg | 0% |
| Iron 29.4mg | 0% |
| Potassium 2341.5mg | 0% |
Source of Calories